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MAUI COUNTY FAIR, 1919 



DRESSED CARCASS CONTEST. 



J. C. Fitzgerald, Superintendent of Contest. 

 Victor A. Norgaard, Judge of Contest. 



At the Second Maui County Fair held at Kahului, Maui, Oct 

 9-11, 1919, there were entered in the Dressed Carcass Contest 

 three pens of steers, three animals to each pen. Two of the 

 exhibits consisted of high grade Hereford steers, while the third 

 were Polled Angus steers nearly if not quite pure bred. 



All the animals were stall-fed and all were well finished, the 

 two pens as fat steers and the third as baby beef. 



The Hereford and Angus steers were practically of the same 

 age, 2 years and 10 months, while the baby beef Herefords were 

 only 1 year and 3 months old. 



On October 18. the respective exhibitors each selected one 

 animal from the competing pens, for the final test of their merits 

 as beef cattle. These animals were taken to the Puunene 

 slaughter house where they were butchered and dressed under the 

 direct supervision of Mr. Angus McPhee. The carcasses, quar- 

 tered and plainly marked, were taken to the Puunene Meat Mar- 

 ket, where they were to be chilled for 48 hours, as required by 

 the regulations of the contest. 



In this connection it should be mentioned that owing to some 

 misunderstanding the temperature of the refrigerator was not 

 kept sufficiently low to insure proper chilling, for which reason 

 the figures pertaining to loss in weight and shrinkage percentage 

 are of doubtful values. This, however, does not perceptibly af- 

 fect the subsequent weight percentages of the cuts as the total 

 shrinkage on the largest carcass amounted to only 16 pounds, or 

 less than 2%. 



On October 20, when the carcasses were to be cut and judged, 

 the superintendent of the contest handed the judge the official 

 slaughter house weights, consisting of the live weight and dressed 

 weight of each steer, and the weights of the green hides and of 

 the trimmings. All subsequent weights and percentages were 

 based on the chilled carcass weights. 



The services of an expert butcher from the Metropolitan Meat 

 Market in Honolulu had been secured to break up the carcasses. 

 On Alaui, a side of beef is generally halved into quarters by 

 cutting between the third and fourth posterior ribs. This leaves 

 three ribs on the hind-quarter and naturally makes it heavier in 

 proportion to the fore-quarter, than is generally the case. The 

 method is known as the "New Zealand cut." In the United 

 States only one rib is left on the hind-quarter, which is sufficient 

 to support the flank and protect the kidney suet. As the two 

 previous carcass contests held here have been based on this 



